Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the seeds to create boats.
- Heat olive oil in a skillet over medium heat, then add the onion or shallot. Sauté until translucent.
- Add the mushrooms to the skillet and cook until softened. Stir in the chopped spinach and let it cook until wilted.
- In a bowl, combine the sautéed vegetables with ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper.
- Fill each zucchini boat with the ricotta mixture, being generous with the filling.
- Place the filled zucchini boats in a baking dish and bake for 25-30 minutes until the zucchini is tender.
- Serve with warm marinara sauce drizzled on top or on the side.
Best ways to enjoy it
To elevate your dining experience, consider garnishing your stuffed zucchini boats with fresh herbs like basil or parsley. Pair them with a crisp green salad or a side of garlic bread for a fulfilling meal. A light white wine or sparkling water would also complement the flavors beautifully, making it a delightful option for a weekend dinner party.
Storage and reheating tips
If you have leftovers, you can easily store them in an airtight container in the refrigerator for up to three days. To reheat, simply pop them back in the oven or microwave until heated through. If you want to store these for a longer period, you can freeze the stuffed zucchini boats before baking them. Just wrap them tightly in foil, and they’ll stay fresh for up to three months.
Pro chef tips
- For an additional flavor kick, consider adding Italian seasoning or red pepper flakes to your ricotta mix.
- If you prefer a crispy topping, sprinkle some breadcrumbs mixed with melted butter on top before baking.
- Use a melon baller or small spoon for scooping out the zucchini seeds; it makes the task much easier.
Creative twists
Feel free to switch things up by using different types of cheese, such as feta or goat cheese. You can also add diced tomatoes or bell peppers for extra texture and flavor. If you’re looking to cater to specific dietary needs, try substituting the ricotta cheese with a dairy-free version, and make this dish suitable for vegan diets.
Common questions
How long does it take to prepare and cook this dish?
Preparation takes about 15 minutes, and baking takes another 25-30 minutes, making it a convenient choice for a weeknight meal.
Can I make this dish ahead of time?
Absolutely! You can prepare the filling, stuff the zucchini, and store them in the fridge a day in advance. Bake them fresh when you’re ready to serve.
What if I don’t have ricotta cheese?
You can replace ricotta with cottage cheese or a cream cheese blend, but keep in mind it might slightly alter the flavor and texture.
Enjoy this scrumptious and healthy dish—your taste buds will thank you!
